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March 7, 2012

Super Natural Muffins

Moving to a new city means squeezing one's life into suitcases and boxes. It happened a few times in my life, and it is happening again soon. There is no complaint in my words --I am actually thrilled to embark in this new adventure. Rather, there is a little nostalgia for all the things I will leave and can't bring with me. For much that I try to be a simplifier, I keep accumulating things, surrounding myself with objects that embellish and create some atmosphere. I don't know why I do it --buying books and kitchen utensils among others --when I am absolutely aware that I won't be able to take them with me into my next home town and new chapter of my errand life.

I find myself being envious of those beautiful collections of cutlery and dishes I see on Pinterest. I think: "I won't ever be able to have this". I keep dreaming about a house that won't probably exist outside my head for a long time, if ever. A house filled with books collected over the years, with pieces brought back from trips around the world, with personal touches here and there.

Books are hard to bring along because they are heavy and take lots of room in a suitcase. However, I will never convert to a kindle --sorry, there is simply no comparison. I prefer to leave physical books at my parents' house, knowing that sooner or later I will put my hands on them again, rather than having the digital version of them. There are some favorites that I never leave behind: fiction books like Norwegian Wood and Mrs Dalloway, essays like The Art of Travel and a few cookbooks. I have many cookbooks and I keep buying more pushed by curiosity, pictures or just trends, but I always find myself cooking from the same old trusted ones.

One of the cookbooks I inspired myself the most from during this past year is Super Natural Everyday by Heidi Swanson. I am sure you heard about it or even have it on your shelves. I think it is a brilliant book and a true source of genius ideas for everyday cooking. I think J and I tried 80% of the recipes during our stay in Bra and we liked them all. They are simple and yet never banal, and very versatile and adaptable to what one has in the fridge and kitchen shelves. In a word, they are homey. This is surely one of the books that will come with me, ready to be taken out of the suitcase upon our arrival. It will surely help us to feel immediately at home wherever we will be.

Lately I tried both muffin recipes contained in the book, one with millet and one with bran cereal. I had them bookmarked since a while and last week I finally made them with the excuse to leave some for my family while I was away in Berlin. Both versions turned out astonishing --unique and with a great depth of flavor. I took one of each with me on the airplane and they made for the perfect traveler's snack. I will probably make some more for the next trip, toward a destination that J. and I would love to call home for a while.

Millet Muffins

From Super Natural Everyday by Heidi Swanson

makes 12

2 1/4 cup whole wheat (pastry) flour

1/3 cup raw millet (I used 1/2 cup)

1 tsp aluminum free baking powder

1 tsp baking soda

1/2 teaspoon fine-gran sea salt

1 cup plain organic yogurt

2 organic eggs, lightly beaten

1/2 cup barely melted butter

1/2 cup raw honey

grated zest and 2 T juice from 1 organic lemon

Preheat the oven to 400° F. Line a standard 12-cup muffin pan with paper liners. In a large bowl, whisk together flour, millet, baking powder, baking soda and salt. In a medium bowl, whisk together yogurt, eggs, honey, butter and lemon zest and juice. Add the wet ingredients to the dry ones and stir until the flour is just incorporated. Do not over-mix. Divide the batter among the muffin cups, filling a bit below the rim. Bake for about 15 minutes, until the muffins are cooked through and tops are golden brown. Remove from the oven and let cool five minutes in the muffin pan, than turn muffins out of the pan and let cool completely on a wire rack.

Bran Muffins

Adapted from Super Natural Everyday by Heidi Swanson

The original recipe calls for buttermilk but I used some plain goat's milk yogurt I had in the fridge and it worked just as good. I also substitute both maple syrup and cane sugar with molasses. Finally, I added a handful of golden raisins for some extra-sweetness and texture. The result is flavorful, dark, dense and licorish-y, perfect for a healthy and hearty breakfast.

Preheat the oven to 400° F. Line a standard 12-cup muffin pan with paper liners. In a large bowl, whisk together eggs, butter, molasses and yogurt. Sprinkle the bran and bran cereal over the top, add raisins, stir and allow the mixture to sit for 5-10 minutes. In the meantime, in a separate bowl, whisk together flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ones and stir until just combined. Fill the muffin cups up to three-quarters with the batter. Bake for about 20 minutes, until the muffins are cooked through and tops are set and browned. Remove and let cool five minutes in the pan, than turn and let cool completely on a wire rack.

I feel the same way about a Kindle. I am so attached to my books. I moved from Toronto to Prague and had to bring all my cookbooks with me. I did leave some at my parents house but most came across the ocean. Good luck with your move. It will bring you new friends and new adventures!